Griddled fillet of sea bass, English asparagus, tomato chutney and lemon vinaigrette

Ingredients for 4 portions:

1kg line caught wild sea bass, filleted, skinned and pin boned. Ask your fishmonger to do this for you.
Cut into 4 thick portions, weighing roughly 125 grams each.

20 large English asparagus spears: washed, trimmed and peeled.
Blanch the asparagus spears in boiling salted water until cooked with a little bite.

Tomato chutney:

1 banana shallot, finely diced
1 teaspoon tomato puree
½ clove garlic, grated
8 plum tomatoes blanched, peeled and rough diced
1 sprig rosemary finely chopped
1 sprig of thyme finely chopped
1 teaspoon red wine vinegar
2 teaspoons good quality extra virgin olive oil
1 teaspoon caster sugar

Gently sweat of shallot and garlic.
Add tomato puree and cook off acidity
Add vinegar and cook out till dry
Add herbs, diced tomato and sugar and simmer for 20 minutes
Finish with olive oil and season with salt and pepper

Vinaigrette:

2 lemons, juiced
1 teaspoon Dijon mustard
80 ml good quality extra virgin olive oil
1 teaspoon icing sugar
Dash of water

Put lemon juice and mustard in a bowl and whisk until emulsified. Add icing sugar to taste. Slowly start to pour over olive oil whilst whisking until emulsified. Add a little water to loosen the dressing. Season with salt and pepper.

To Assemble:

Grill the sea bass fillets with olive oil, seasoning and a little dot of butter.
Whilst the fish is cooking, place the asparagus spears on the plate.
Spoon a quenelle or dollop of chutney on the side.
Drizzle the asparagus with a little of the lemon vinaigrette.
When the sea bass is cooked, lay the fish over the asparagus.
Finish off the plate with a pile of wild rocket salad and drizzle a little more of the vinaigrette over the fish and leaves.